Prep Time: 15mins
Cooking Time: 8mins
2 litres (3 ¾ pints) Vegetable Oil
950 grams (2 pounds) floury potatoes (peeled and cut into large chip size pieces)
1 cup of Plain Flour
1 cup of Beer
2 Egg whites (whipped to soft peaks)
4 (250grams/9 ounce) fillets haddock or cod (skin on and pin boned)
Pour all the vegetable oil into a deep pan (or deep fat fryer) and heat to 160 degrees C (300 degrees F). Place the cut potatoes in the oil until soft, but not colored (about 4 mins). Remove and drain.
Mix together the flour and beer, then fold in the egg whites. Turn up the heat of the oil to 180 degrees C (350 degrees F). dip the fish in the batter and fry for a few minutes with the chips until golden brown.
Drain on paper towel (kitchen paper). Serve and garnish with fresh herbs and a quarter cut lemon.